MUSHROOM STROGANOFF

This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious.



INGREDIENTS:
1 pound wide egg noodles
3 tablespoons butter, divided
1 small white onion, thinly sliced
4 cloves garlic, minced
1 pound baby bella mushrooms*
1/2 cup dry white wine
1.5 cups vegetable stock
1 tablespoon Worcestershire sauce (here is a vegetarian brand)
3 1/2 tablespoons flour
3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
1/2 cup plain Greek yogurt or light sour cream
Kosher salt and freshly-cracked black pepper
optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

DIRECTIONS:
Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)


Full instructions recipe visit: https://www.gimmesomeoven.com

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